1 free-range chicken
3 firm pears, very thinly sliced
2 tbsp sugar
2 leeks (white part only), sliced on the diagonal 2cm thick
6 tbsp extra virgin olive oil
Salt and freshly ground black pepper
3 cloves garlic, finely chopped
1 tbsp yellow mustard seeds
2 handfuls watercress sprigs
100g creamy goat feta, crumbled
Preheat the oven to 200ºC.
Rub the chicken with olive oil, honey and mustard seeds, and season with salt and pepper. Roast in the oven for an hour to an hour-and-a-half. Once the chicken has cooled, debone and cut into bite-size pieces.
Blanch the leeks in boiling water and refresh in a bowl of iced water. In a frying pan, add the sugar and a drop of water, allow to melt over a medium heat, add the thin slices of pear and allow to caramelise in the sugar.
Put the watercress on a large platter, top with the chicken and place the warm pears and leeks around it.